Loaded Beef Fajita Bowl

Divide the capsicum, onion and zucchini between two oven trays lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until softened, 20-25 minutes.

While the veggies are roasting, finely chop the garlic. Melt the butter with a dash of olive oil in a medium saucepan over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and the salt, stir and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

While the rice is cooking, drain the sweetcorn. Heat a large frying pan over a high heat. Cook the sweetcorn, tossing occasionally, until lightly charred, 5-6 minutes. Transfer to a small bowl. Slice the lime (see ingredients) into wedges. TIP: Cover the pan with a lid if the kernels are "popping" out!

SPICY! This is a mild spice blend, but if you are very sensitive to spice, you may want to add less. In a medium bowl, combine the Tex-Mex spice blend (see ingredients) and a drizzle of olive oil, then season with salt and pepper. Add the beef strips and toss to coat. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the beef strips, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate.

Divide the garlic rice between bowls. Top with the beef strips, roast veggies and shredded Cheddar cheese. Serve with the charred corn, sour cream and the lime wedges.